Ingredients:

• 1/2 cup chopped nuts (pecans suggested)
• 3/4 cup brown sugar
• 1/2 cup butter
• 1 cup semi-sweet chocolate chips

Preparation: Lightly butter 9″ square pan. Place nuts in bottom of pan.

Combine brown sugar and butter in large sauce pan. Bring to a rolling boil over medium heat, stirring constantly. Bring to 270 degrees on a candy thermometer – OR – boil for five minutes. Pour over nuts immediately.

Sprinkle chocolate chips on top and cover with tin foil for two minutes to soften the chocolate from the heat of the toffee. Spread chocolate evenly.

Allow to cool. Break into pieces.

Yield: 1 lb

From the kitchen of: Karil Van Boxel